Saturday, April 14, 2012
Make it today: Leftover egg and lentil salad
For this recipe, I really like De Puy lentils, since they hold their shape better than brown lentils and have a more complex flavor. Black beluga lentils would also work well, too. I rough-chopped the egg here, but I think it would be even better grated.
(Makes 2 lunch-sized portions)
For the lentils:
1 1/4 cup low-salt chicken stock
1/2 cup De Puy lentils (rinsed)
2-3 T. chopped parsley
2 hard-cooked eggs
2 T. champagne vinegar
3 T. good olive oil
1 teas. Dijon mustard
salt and pepper to taste
Bring the stock to a boil in a medium saucepan, add rinsed lentils, then reduce the heat to low and cook, covered, for 25 minutes. Once cooked and while the lentils are still warm, chop the egg and parsley and fold into the lentils. Combine all of the vinaigrette ingredients together in a lidded jar and shake vigorously to emulsify. Pour over the lentils, stir and serve!
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